Cooking fish en papillote—in parchment paper—yields moist, tender results with little fuss. The key is a folded seal on the paper packet.
Photo: John Autry
Arctic char fillets topped with fresh, colorful vegetables are steamed in individual parchment pouches in this recipe, unwrapped by each diner at the table. "Parchment packets allow the fish and vegetables to cook in their own juices and thus maintain the flavor of each ingredient," says recipe creater Jan Valdaz. Try this steaming technique at your home with our easy step-by-step guide.